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Summer Veggie Quinoa Bowl

Wendy Polisi
  • 21 minutes
  • Serves 6

INGREDIENTS

2 cups

cooked quinoa

1 cup

garbanzo beans (drained)

1 cup

cherry tomatoes (halved)

1/2 cup

fresh basil (torn)

3 tbsp

fresh lemon juice

1 tsp

sea salt

1/2 tsp

ground black pepper’

Olive oil spray

1 tsp

minced garlic

1 cup

chopped zucchini

1 cup

chopped summer squash

1 tbsp

extra virgin olive oil

1/4 cup

pine nuts (toasted)

1 oz

fresh Parmesan cheese (shaved (optional))